“Vegan Coconut Lime Torte – A Refreshing Summer Dessert”
Discover this scrumptious vegan coconut lime torte recipe that's perfect for summer gatherings and special occasions. This gluten-free and dairy-free dessert features a creamy cashew base with layers of toasted coconut and lime zest, garnished with fresh berries and mint leaves.
Allergens
Cashews, Coconut
Ingredients
- 1 1/2 cups raw cashews, soaked overnight
- 1 14 oz can full
- fat coconut milk, chilled overnight
- 1/2 cup fresh lime juice (about 4 limes)
- 1/2 cup pure maple syrup
- Zest of 3 limes
- 1/2 teaspoon sea salt
- 1/2 cup unsweetened shredded coconut, toasted
- Fresh berries and mint leaves, for garnish
Instructions
- Drain and rinse the cashews thoroughly.
- In a high speed blender or food processor, combine the drained cashews with the chilled coconut milk, lime juice, maple syrup, lime zest, and sea salt. Blend until completely smooth and creamy.
- Pour half of the mixture into a separate bowl and stir in the toasted shredded coconut. This will create the coconut layer for your torte.
- Pour the remaining cashew mixture into a lightly greased or parchment lined 9 inch springform pan. Smooth the top with a spatula. e) Gently spread the coconut mixture over the cashew layer, ensuring an even distribution. f) Freeze the torte for at least 4 hours or until firm. g) When ready to serve, remove the torte from the freezer and let it sit at room temperature for about 10 minutes. Carefully unmold the torte onto a serving plate. h) Garnish with fresh berries and mint leaves, and enjoy!
Chef’s Insight
Use a microplane zester for the finest lime zest.
Notes
Ensure that the coconut milk is well-chilled before using.